This September I’m determined to figure out soup. Today I embarked on that journey by starting with a cold weather classic – Slow Cooker Chicken Noodle Soup.
Chicken noodle seemed like a great place to start because it seems relatively uncomplicated. Chicken, veggies, chicken broth- viola! Soup! But I wanted to make sure I could make it work for my time-crunched family and that meant getting a little bit creative.
I’ve made chicken noodle soup on the stove before, but this time I thought I’d pull out our slow cooker. Not only does our slow cooker keep prep relatively easy, but it also means we’ll be able to make enough for leftovers . Or in this case, enough to share with a family from our church. Any time I can make a meal do double duty, I’m all in!
One of the biggest reasons I’m tackling soups this season is that I’m looking for as many ways as possible to reduce food waste. I’m now finding myself with a 2+ hour daily commute which means our family dinners are requiring a little readjusting. This means we don’t always get to all those delicious veggies I pick up at the beginning of the week as quick as we should. Enter soup making. One of the best ways to use up any leftover veggies you may have.
This week we had a surplus of carrots, onion, and celery. I also had a sweet potato lingering around. How that happened is still a mystery to me. I’ve been so obsessed with sweet potatoes that I feel like I’ve been adding them to just about everything in addition to eating them slightly salted and roasted all on their own.
I really enjoyed the flavor the sweet potato added to the soup; however, our slow cooker sort of obliterated it during the cooking process. I swear our slow cooker heats hotter than most, but perhaps sweet potatoes just don’t work with this method of cooking. If you were a little leery about the idea anyway, your soup will still turn out delicious if you omit this apparently sensitive ingredient.
As I experimented with this recipe, I kept in mind past experiences creating chicken noodle soup. I really wanted a thick, hearty soup which I hadn’t really been able to accomplish in some of my prior attempts. To get that creamy texture, I simply heated up about a cup and a half of reduced fat milk and whisked in about 1/4 cup all purpose flour. I added this to the soup about 10 minutes before serving which allowed it to reach that desired consistency I was hoping for.
I’m looking forward to coming up with more soup ideas this fall. What are your favorites? Any recipes you’d like to see me try?